Some of you might be thinking…ew. Brussels sprouts. Why would anyone want to eat that?! This shaved salad is a fabulous way to create something delicious out of an ingredient that is generally frowned upon. With the addition of bacon and almonds, you have the salty crunch that is sure to please. Try it out and see what you think!

Ingredients

1 lemon

1 orange

1 large shallot, minced

½ cup olive oil

salt and pepper

6 slices cooked bacon, crumbled or chopped

4 dozen Brussels sprouts

1 cup almonds (you can use slivered almonds too)

1 cup grated Pecorino-Romano cheese

Instructions

Cook and crumble the bacon.

Squeeze the juice of the lemon and orange into a large bowl with the shallots. Pour the oil into the bowl in a steady stream, whisking to form an emulsion (it should appear more creamy and less transparent).

Season generously with salt and pepper. Refrigerate until ready to use.

Using a mandolin, shave the Brussels sprouts (not including the stems) into thin slices to make a shredded/slaw texture.

Place the almonds in a food processor and pulse until chopped coarsely.

Add ¾ of the almonds, cheese, and bacon to the shredded Brussels sprouts; toss to combine.

When ready to serve, toss with the dressing and sprinkle remaining almonds, cheese, and bacon over the top. If needed, add a few more tablespoons of olive oil and toss.

]]>http://virginiasalvationarmy.org/kroccenterhrva/2015/05/05/kroc-cooking-recipe-tuesday-21/feed/0Kroc Cooking – Recipe Tuesdayhttp://virginiasalvationarmy.org/kroccenterhrva/2015/04/14/kroc-cooking-recipe-tuesday-20/
http://virginiasalvationarmy.org/kroccenterhrva/2015/04/14/kroc-cooking-recipe-tuesday-20/#commentsTue, 14 Apr 2015 15:18:48 +0000http://virginiasalvationarmy.org/kroccenterhrva/?p=7482Whenever the weather turns a little dreary and chilly, crock pot soups are a wonderful idea. This Southwestern Corn & Potato Chowder is a great recipe to turn to when you want something to warm you up. With the use of coconut milk instead of regular milk, you’re cutting out dairy for a lighter calorie meal! Little health tricks like that can do wonders for your wellness.

Add coconut milk to crock pot and cook on HIGH for an additional 30 min to an hour.

Serve with diced avocado on top.

]]>http://virginiasalvationarmy.org/kroccenterhrva/2015/04/14/kroc-cooking-recipe-tuesday-20/feed/0Kroc Cooking – Recipe Tuesdayhttp://virginiasalvationarmy.org/kroccenterhrva/2015/04/07/kroc-cooking-recipe-tuesday-19/
http://virginiasalvationarmy.org/kroccenterhrva/2015/04/07/kroc-cooking-recipe-tuesday-19/#commentsTue, 07 Apr 2015 16:38:53 +0000http://virginiasalvationarmy.org/kroccenterhrva/?p=7473Snacking on the job is one of the hardest diet dilemmas. Being organized, planning ahead and having healthy snack ideas on hand can help deal with those midday cravings. Snacks don’t have to be packed with sodium and calories!

These delicious Cranberry Pistachio Energy Bites pack a whole lot of yum and good-for-you energy into a little package! Try making a batch of these and keeping them on hand when you need a pick me up at work!

Cranberry Pistachio Energy Bites

Ingredients:

8 ounces (about 1 packed cup) chopped dates

1/2 cup honey

1 tablespoon chia seeds (optional)

1 tablespoon ground flax seeds

pinch of salt

1 1/2 cups old-fashioned oats (dry, not cooked)

1 cup shelled pistachio nuts

1 cup dried cranberries

1/3 cup white chocolate chips (optional)

Directions:

Combine the dates, honey, chia seeds, flax seeds and salt in a food processor; pulse until smooth and combined. You should be able to stir the mixture — if it is too thick, add in another tablespoon or two of honey.

Transfer the mixture to a large bowl, and stir in the oats, pistachios, dried cranberries, and white chocolate chips until evenly combined. Cover and refrigerate for at least 30 minutes.

Once the mixture is cool (and easier to work with), use a spoon or cookie scoop to shape it into your desired size of energy balls (roughly 1-inch in diameter). Alternately, you can line a small baking pan with parchment paper, press the mixture evenly into the pan, let it cool, and then cut into bars.

Store covered in the refrigerator for up to 2 weeks. (Storing them in the refrigerator especially helps the energy bites hold their shape.)

]]>http://virginiasalvationarmy.org/kroccenterhrva/2015/04/07/kroc-cooking-recipe-tuesday-19/feed/0Kroc Cooking – Recipe Tuesdayhttp://virginiasalvationarmy.org/kroccenterhrva/2015/03/31/kroc-cooking-recipe-tuesday-18/
http://virginiasalvationarmy.org/kroccenterhrva/2015/03/31/kroc-cooking-recipe-tuesday-18/#commentsTue, 31 Mar 2015 13:06:49 +0000http://virginiasalvationarmy.org/kroccenterhrva/?p=7463We all get in ruts, especially with cooking. It’s difficult to get creative, especially with the prices of groceries these days. Here is a super simple take on burritos for dinner. These Chicken Avocado Burritos are a delicious combination of cheese, avocado and cilantro all mixed in with shredded chicken to make a dinner ANYONE will enjoy. They’re quick and easy, a combination that makes any dinner a win!

Chicken Avocado Burritos

Ingredients

2 cups sliced chicken (sprinkled with salt & pepper)

1 cup shredded mozzarella cheese

2 avocado – diced

2 Tablespoons cilantro – chopped

4 large tortillas

4 Tablespoon sour cream

1 Tablespoon oil

Instructions

Heat 1 tablespoon of olive oil in a frying pan.

Place chicken slices in oil and sauté until browned.

Spread 1 tablespoon dry mustard over the chicken, add about ¼ cup water add cook covered for a few more minutes.

Mix the chicken, cheese, cilantro, and the diced avocados.

Spread 1 tablespoon sour cream on each tortilla, add ¼ of the mixture, form a roll.

Heat 1 tablespoon oil into a pan and place all four tortillas on the pan, cook for 2 minutes on medium- high heat. Flip on the other side and cook for another minutes or until the the tortillas are golden

Serve warm.

]]>http://virginiasalvationarmy.org/kroccenterhrva/2015/03/31/kroc-cooking-recipe-tuesday-18/feed/0Kroc Cooking – Recipe Tuesdayhttp://virginiasalvationarmy.org/kroccenterhrva/2015/03/17/kroc-cooking-recipe-tuesday-17/
http://virginiasalvationarmy.org/kroccenterhrva/2015/03/17/kroc-cooking-recipe-tuesday-17/#commentsTue, 17 Mar 2015 13:28:59 +0000http://virginiasalvationarmy.org/kroccenterhrva/?p=7444Shrimp can be tricky to cook with. It’s often something we shy away from or leave to restaurant cooking. But mastering how to cook shrimp can help diversify your recipe rolodex!

This Spicy Parmesan Shrimp Pasta is a great combination of spice, cheese and shrimp deliciousness. The best part? Shrimp cook very quickly, so this dinner is an easy one to turn to on a quick dinner night! Try it out, we’re sure you won’t be disappointed.

In large pot of boiling salted water, cook pasta according to package instructions; drain well.

Heat a large skillet over medium high heat. Add shrimp and sauce mixture and cook, stirring occasionally, until pink, about 2 minutes. Stir in pasta and gently toss to combine; season with salt and pepper, to taste.

Serve immediately, garnished with Parmesan and green onions, if desired.

]]>http://virginiasalvationarmy.org/kroccenterhrva/2015/03/17/kroc-cooking-recipe-tuesday-17/feed/0Kroc Cooking – Recipe Tuesdayhttp://virginiasalvationarmy.org/kroccenterhrva/2015/03/03/kroc-cooking-recipe-tuesday-16/
http://virginiasalvationarmy.org/kroccenterhrva/2015/03/03/kroc-cooking-recipe-tuesday-16/#commentsTue, 03 Mar 2015 14:02:27 +0000http://virginiasalvationarmy.org/kroccenterhrva/?p=7395The best recipes are the ones that smell and taste like you worked for hours on them, when, in reality, they were an easy mix of meaningful ingredients. That’s what this recipe turns out to be. Theses Baked Chicken Thighs are a rich combination of tomatoes, garlic and thyme that tie together to create a fragrant dinner (or lunch) that is sure to impress!

Preheat the oven to 350. Rub 1 teaspoon of sea salt all over the chicken.

Heat a large cast iron skillet over medium high heat. Heat the olive oil and then add chicken, skin side down.

Sear for 3 minutes on each side, until just browned.

Add the garlic and remove from heat.

In the same skillet, arrange the kale ribbons around the pan, tucking them under the chicken, add the tomatoes all around the pan as well.

Sprinkle with the remaining teaspoon of sea salt and the pepper.

Bake, basting the chicken occasionally, for 50 – 60 minutes or until the chicken reaches an internal temperature of 165 degrees.

Serve over your favorite grain, rice or pasta. Make sure to add the sauce to your bowl.

]]>http://virginiasalvationarmy.org/kroccenterhrva/2015/03/03/kroc-cooking-recipe-tuesday-16/feed/0Kroc Cooking – Recipe Tuesdayhttp://virginiasalvationarmy.org/kroccenterhrva/2015/02/24/kroc-cooking-recipe-tuesday-15/
http://virginiasalvationarmy.org/kroccenterhrva/2015/02/24/kroc-cooking-recipe-tuesday-15/#commentsTue, 24 Feb 2015 13:20:56 +0000http://virginiasalvationarmy.org/kroccenterhrva/?p=7344This cold, snow and ice is perfect hearty soup weather. After a day of shoveling snow and digging out the vehicles, there is something so comforting about digging into a delicious bowl of soup. What’s even better? This is a recipe that’s easy to follow and quick to enjoy! With the prospect of snow coming up this week, this is a great option to have on hand.

Today, it’s a fantastic Sausage, Potato and Spinach Soup recipe. This hearty soup is not only incredibly easy to make, it’s also loaded with tons of fiber and flavor. At only 329 calories per serving, you know you’re delivering something healthy and delicious to your family.

Ingredients

1 tablespoon olive oil

1 pound spicy Italian sausage, casing removed

3 cloves garlic, minced

1 onion, diced

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon crushed red pepper flakes, optional

Kosher salt and freshly ground black pepper, to taste

5 cups chicken broth

1 bay leaf

1 pound red potatoes, diced

3 cups baby spinach

1/4 cup heavy cream

Instructions

Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.

Stir in garlic, onion, oregano, basil and red pepper flakes.

Cook, stirring frequently, until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste.

Stir in chicken broth and bay leaf, and bring to a boil. Add potatoes and cook until tender, about 10 minutes.

Stir in spinach until it begins to wilt, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste.

]]>http://virginiasalvationarmy.org/kroccenterhrva/2015/02/24/kroc-cooking-recipe-tuesday-15/feed/0Kroc Cooking – Recipe Tuesdayhttp://virginiasalvationarmy.org/kroccenterhrva/2015/02/10/kroc-cooking-recipe-tuesday-14/
http://virginiasalvationarmy.org/kroccenterhrva/2015/02/10/kroc-cooking-recipe-tuesday-14/#commentsTue, 10 Feb 2015 14:18:42 +0000http://virginiasalvationarmy.org/kroccenterhrva/?p=7320Fridge cleaning – no one really loves to do it. We buy groceries, we run out of ideas, the groceries go bad. It seems to be a vicious cycle in this busy world we live in. And that’s how this week’s recipe, Stuffed Zucchini, came to be – a dish made of what needed to be used in the fridge before those expiration dates.

It seems to be that you can stuff anything: peppers, tomatoes, pork chops and chicken. These stuffed zucchinis mix it up though. You can pretty much substitute any peppers you might have on hand and any cheese that could be hiding in your deli drawer. If you don’t happen to have taco seasoning, you can make your own by combining equal parts: garlic, onion and chili powder, cumin and paprika! Chances are you’ll have the majority of things needed for this tasty dinner hidden somewhere in your fridge. If you’re not a zucchini fan, try using yellow squash!

Stuffed Zucchini

4 large zucchini, sliced lengthwise and middle scooped out and reserved

3/4 lb lean ground beef

1/2 cup chopped red/yellow/green peppers in any combination

1/2 cup onion, diced

1/3 cup of water

1 tablespoon taco seasoning

1/2 cup shredded cheddar

1/2 cup of mascarpone cheese or cream cheese

1/4 cup of parsley, chopped

1/2 cup of mozzarella cheese, shredded

1 green onion, sliced thin

Brown beef, peppers, onions and the middle part of the zucchini that was scooped out. Leave “boats” on a sprayed sheet pan.

Add taco seasoning and water. Stir and simmer a few minutes until seasoning is equally distributed.

In a large bowl, add beef, cheddar, mascarpone, parsley. Mix well.

Spoon mixture into each zucchini boat.

Bake 400* for 30 minutes. If zucchini is not done, return to oven and check after 10 minutes.

Remove, sprinkle mozzarella cheese and return to oven. Turn heat off. Cheese will melt in 3-5 minutes. Top with green onions and serve.

Sugar comes at us from everywhere! There are donuts in the conference room, candies hiding on coworkers’ desks and sodas calling our names from vending machines. That 2:30pm feeling is rough, but isn’t that post-sugar feeling even worse? Think about it, we might crave the little rush we get from that Twix bar…but the crash (and the added minutes on the elliptical) is no fun. An interesting fact about sugar – the more you eat it, the more you crave it; creating a vicious cycle of sweet temptation and the horrible crash.

Below are some helpful tips to help you turn away from that sugary rush:

Think positive. You decide the attitude you have about making a change in your life. If you look at a hard task, feeling defeated already, chances are you’re not going to stick it out. Perspective is everything. Set yourself up for success by telling yourself that you’ve got this! You can never be too positive. So give yourself the optimistic lookout and you just might be surprised!

Not being hungry is key. NEVER turn to sweets when you’re hungry. Eat balanced snacks throughout the day to keep yourself on track. If you turn to the bowl of candy on your coworker’s desk when you’re at your desperate stage – you’re probably going to eat the whole bowl. This ties back into healthy snacking from last week’s Wellness Wednesday, Healthy Snacking.

Know that cravings might be something else. When we reach for snacks, sweets especially, it’s because we’re thirsty. The key to success in kicking a habit or a craving, is knowing what you actually need. Before you reach for that peanut butter cup, think about what you really need. Usually, you need water. If you’re one of those that has a hard time drinking plain water, mix it up. Stick some lemon or orange slices in your water bottle. Flavored water is a great option to help you get your daily intake, which should be somewhere around 64oz.

Don’t dwell. The more you obsess and punish yourself for jumping onto the sugar wagon, the more you’re going to resent the fact that you’re trying to make a change. Positive attitude and outlook will help you succeed. If you cave for that chocolate bar – it’s okay. Don’t fault yourself, everyone is entitled to a few stumbles along the way! Acknowledge the choice and vow to make a better decision next time.

Making minor changes to your eating habits during work hours (and at home) can help you make major changes as time progresses. Keep some of these tips in mind as you go through your day. Consciously making an effort means a lot more than just thinking about the changes you’d like to see in your life!